Pages

Monday, February 9, 2015

Pandan Kaya Layer Cake

Following my first successful attempt in making this cake, I only posted a photo of the finished product in my blog without further elaborating upon the process of the making the cake. Last weekend my god sister from KL came over to visit us and she specifically requested for the recipe for this cake.Instead of baking her the cake, we decided to jointly bake the cake together. A great way for her to practice and good company for me when there are too many ingredients to prepare and cleaning works hereafter.We used the same recipe as per my previous from Kitchen tigress with adaptations in pan size, ingredients quantity and process.

Pandan Kaya Layer Cake

(Recipe for one 22x22cm Cake)

Cake

30g Castor Sugar

135g Egg Yolks

150g Corn Oil

135g Full Fat Milk

24 drops Pandan Paste

150g Cake Flour

3/4 Tsp Baking Powder

1/4 Tsp Salt

315g Egg Whites

1/2 Tsp Cream of Tartar

40g Castor Sugar

(To Make Cake)

Line bottom and sides of a 22x22cm square baking mould with parchment paper.

Preheat oven to 160C degrees.

In a mixing bowl filled with 30g castor sugar and egg yolks, whisk (using hand whisk) the mixture until dissolved.

Transfer the beaten egg whites to the egg yolks batter in 3 batches. Mix with hand whisk till almost even after each addition. Scrape down and fold with spatula till just evenly mixed, while occasionally banging bowl against work top 2-3 times.

Slowly pour batter from a height of 30cm into a 22x22x8cm baking pan. Jiggle pan to level the batter. Tap pan against worktop 2-3 times to release the air air bubbles.

Transfer the pot back to stove and heat up the mixture on medium low heat. Cook and stir until the mixture is thick enough to coat the sides of the pot thinly. Turn off heat. Continue stirring the mixture to dissipate the heat.

(To Assemble The Cake)

Arrange the first layer (the cut side facing up) of the slice cake into the 22x22x8cm pan. Pour 1/3 of the kaya into the pan and over the 1st layer. Tilt pan from side to side for even distribution of the layer. Allow the kaya layer to thicken for a minute or more. While waiting to apply the 2nd layer of kaya, soak the pot in hot water and continue stirring the mixture.

Once the kaya layer thickens, place the 2nd layer of the sliced cake over the slightly set kaya layer. Pour another 1/3 of the kaya over the cake layer. Tilt the pan from side to side for even distribution of the layer. Allow the kaya layer to thicken for 3 secs to 1 minute. Repeat the entire process as per the first layer until the 3 layers of cake and kaya been used.

My Food Snippets

Google+ Followers

Copyright Statement

All photographs and written posts contents featured at Coco Sweet Tooth solely belongs to cocosweettooth.blogspot.com, or unless otherwise stated. Any party interested to use any photographs or contents, either full or partial, or intended for a repost, please request for prior permission. If request is approved, please give full credit and post a link direct to this site. Please do not change, alter or amend any contents without prior consent.